Coconut Raffaello Cupcakes Print Tender coconut cupcakes, filled with a whole coconut Raffaello chocolate, and topped with a fluffy mountain of coconut and a final Raffaello for extra indulgence! Serves: 6 Ingredients ---- for the cupcakes 115g butter, softened 115g caster sugar 50g desiccated coconut 115g self raising flour 2 eggs 80ml coconut milk 6 raffaello chocolates, unwrapped ---- for the icing 150g butter, softened to room temperature 150g icing sugar, sifted 1 teaspoon coconut extract 100g desiccated coconut 6 raffaello chocolates, unwrapped, to decorate Method Preheat the oven to 180C/ 160C fan/ 350F. Line a muffin tin with 6 paper cases. Cream together the softened butter and caster sugar until light, fluffy and smooth. Add in the desiccated coconut, self raising flour, eggs and coconut milk and mix until combined. Half fill the prepared paper cases with the batter. Press the unwrapped chocolates into the batter, then cover with the remaining batter. Put into the preheated oven and bake for about 15 - 20 minutes, or until the cupcakes are risen and golden. When they are done they will spring back to the touch. Remember the chocolates inside will make it hard to test with a skewer. Remove from the oven and cool completely on a wire rack. When the cupcakes are cool, make the buttercream. Cream together the softened butter, sifted icing sugar and coconut extract until light and fluffy. Spread evenly over the cupcakes. Put the desiccated coconut into a small bowl, then roll the buttercream into the coconut, until the cupcakes are evenly coated. Top with an unwrapped raffaello. 3.3.3077 . ТОРТ РЕЦЕПТ Торт-мусс Раффаэлло с белым шоколадом и кокосом - bánh Raffaello creme chocolate RECIPE - Duration: 17:42. LudaEasyCook . Christmas Cake Napoleon - Raffaella recipe by Family Kitchen. Ingredients: Mass: for 12 und. 22 cm in diameter. 450 gr. flour 125 gr. - almond flour 350 gr. - butter 1 egg 1 tablespoon - vinegar 6 .